Greek Chicken Pasta Salad

1 pound gluten free pasta, uncooked
1 Tbs olive oil
½ cup red onion, chopped
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 oz) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
½ cup crumbled feta cheese
3 Tbs fresh parsley, chopped
2 Tbs lemon juice
2 tsp dried oregano
Coarse salt & fresh ground pepper, to taste
2 lemons, wedged, for garnish
Cook gluten free pasta according to package directions until al dente; drain. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and sauté for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.